Pickled Shrimp (Paula Deen)

Heather'sKitchen's Note:

After watching Paula make this on tv we decided to give it a try. The layers are beautiful in the glass jar. I think this would make a nice gift or an easy make ahead appetizer or snack.

• Total Time: 36 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 36 hrs

Ingredients:

Servings: 10

• 7 ½ cups water
• 2 ½ lbs unpeeled fresh shrimp
• 3 medium onions , sliced
• fresh ground pepper
• whole peppercorn
• 4 bay leaves
• 2 whole garlic cloves , peeled
• 1 cup cider vinegar
• 1 tablespoon lemon juice

Directions:

1. Bring the water to a boil in a large saucepan.
2. Add the shrimp and cook until just pink, no more than 3 to 5 minutes.
3. Drain well and rinse in cold water to prevent further cooking.
4. Peel and devein shrimp, leaving tails on.
5. In a large glass airtight jar (about 1 1/2 quarts) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and clove of garlic.
6. Keep layering until jar is about 2/3 full.
7. Pour vinegar and lemon juice over layers until jar is almost full.
8. Leave space at the top so you can gently shake jar to remixs ingredients.
9. Seal jar tightly and chill for a few days up to 2 weeks.
10. Turn jar upside down to remix every other day or so.
11. Serve chilled as an appetizer.

Reviews

[Krista Smith]

I went on a pickling kick this summer and I should've stopped at shrimp. They're not BAD, per se, they're just... pickled. shrimp. They just didn't do it for me. This was super portable which was great for the picnic that I took it to but again... pickled. shrimp. I'd rather just eat them plain with some extra tangy cocktail sauce.

[Vina]

I loved this! My mom used to make a shrimp, onion, and cucumber salad in the summer that we all loved. She always added just a touch of sugar to cut some of the vinegar's tang, so I did too. It was perfect! I loved the flavors that the bay leaves and peppercorns added. I used already cooked & peeled frozen shrimp that I thawed under hot running water and they worked very well. Also used one JUMBO red onion rather than three smaller ones and the color it added was pretty. I will have a jar of this in the fridge all summer long. Makes a great cool supper when the shrimp and onions are served over shredded cabbage dressed with some of the vinegar mix. Thanks, Heather, for posting such a delicious and fun recipe.

[Chef PotPie]

I've made this a few times and always get requests for it. Thanks for posting it, Heather!